Differences between Cookwares

There are many types of cookware we can see nowadays, Copper, Aluminium, Stainless steel, Cast Iron, Carbon Steel, etc. It’s very normal that people usually have their favorite type of cookware, but I’ll say just embraced them all. There are countless delicious cuisines in this world, and they all need different cookwares to make. Each cookware have its own characteristic, so non of them should be treated as the same. They might seem alike but they are unique indeed.

Copper

Copper cookwares have great heat conductivity, heats up fast and evenly. If it is maintained well, polished often, it can last for years.

However, a Copper pot is one of the most expensive cookwares. Metal utensil is not an option. And it reacts with acid, so most of the Copper pans are lined with tin or stainless steel which makes them even more expensive.

Aluminium

Aluminium or Cast Aluminium Pans have even heat distribution, and okay heat up speed. The weight of an Aluminium pan is very light. It is also known as the most famous type of cookware for nonstick coating as PTFE. How ever, it is not metal utensil safe. It has a reactive surface, so don’t cook something contains too much salt, other wise it will get darken. It is also not a good equipment for searing, especially for those nonstick coating pans. Further more, normal Aluminum cookware can not be use on induction unless they have a compounded metal layer at the bottom.

Stainless Steel

A stainless Steel Pan is a life time cookware. It is light, and has a fashion shiny appearance.

The structure is also very strong and durable. It has a metal utensil safe non-reactive surface, so basically every ingredients can be add in.

However, it not only heats up slow but also have weak heat maintenance. Food can be stuck on the pan easily if the temperature goes wrong.

Not the best cookware for searing. They also can not be use on induction unless they have a compounded metal layer at the bottom.